| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Ltmeal |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pitted Kalamata olives |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Anchovy paste |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar (1-2T) |
| 1/2 |
ts |
Minced garlic |
|
|
Salt and freshly ground black pepper |
| 6 |
|
Thick slices Swiss peasant bread |
| 2 |
|
Ripe tomatoes, cored, thinly sliced |
| 1 |
sl |
Sweet onions, thinly sliced |
| 8 |
oz |
Smoked skinned chicken breast, very thinly sliced |
| 1 |
|
Kirby cucumbers (1-2), seeded & thin sliced |
INSTRUCTIONS
Start to cook the bacon so that it becomes crisp. In a blender or food
processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and
garlic; season to taste with salt and pepper and adjust amount of vinegar
for tang.
Toast the bread lightly. Remove bacon to paper towels to drain.
To assemble, spread each slice of bread with olive mixture, on one side
only. Set some bacon on bottom of bread, then top with tomato and onion
slices, chicken and cucumber; salt and pepper each layer lightly as you go.
Top with bread, mayonnaise side down; repeat with second layer of fillings
and finish with third slice of bread, olive mixture side down. Assemble the
second sandwich in the same way.
Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MC-Recipe Digest V1 #348
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6742
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Fri, 20 Dec 1996 17:35:17 -0500
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